| Chicken a la King I
| Yields: 7 servings |
"Easy and elegant chicken dish. It s a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated." INGREDIENTS: | 1 (4.5 ounce) can mushrooms, drained, liquid reserved 1 green bell pepper, chopped 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper | 1 1/2 teaspoons chicken bouillon powder 1 1/2 cups milk 1 1/4 cups hot water 4 cooked, boneless chicken breast halves, chopped 4 ounces chopped pimento | DIRECTIONS: | 1. | Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. | | 2. | Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. | | 3. | Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. | | 4. | Stir in chicken and pimiento. Heat through. | |
